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| Brocciu | |
|---|---|
 | |
| Country of origin | France |
| Region, town | Corsica |
| Source of milk | Sheep/Goat |
| Texture | Fresh/Soft |
| Aging time | Max. 1 month, usually none |
| Certification | FrenchAOC 1983 |
 Related media on Commons | |
Brocciu (French pronunciation:[bʁɔtʃiu]ⓘ) is aCorsican cheese produced from a combination of milk andwhey,[1] giving it some of the characteristics ofwhey cheese. It is produced fromewe's milk.[1] It is notable as a substitute forlactose-rich ItalianRicotta, as brocciu contains less lactose.[2]
Produced on the island ofCorsica, brocciu is considered the island's most representative food. Like ricotta, it is a young white cheese and is paired frequently with Corsican whitewines. It has been described as "the most famous cheese" in Corsica.[3]
The word brocciu is related to the French wordbrousse and means fresh cheese made with goat or ewe's milk.
Brocciu is made fromwhey and milk. First, the whey is heated to a low temperature of just a few degrees below 100 °F (38 °C) and then ewe's milk is added and further heated to just a bit below 200 °F (93 °C). After heating, the cheese is drained in rush baskets.
The cheese is ready for consumption immediately, although it may beripened for a few weeks (Corsican:brocciu passu orbrocciu vechju); the ideal affinage time for brocciu is 48 hours to one month.[4]
InCorsican cuisine, it is used in the preparation of innumerable dishes, from first courses to desserts.[5]
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